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dc.contributor.authorLlorca, Empar
dc.contributor.authorPons-Gómez, Ana
dc.contributor.authorBesada, Cristina 
dc.date.accessioned2023-08-28T11:51:11Z
dc.date.available2023-08-28T11:51:11Z
dc.date.issued2023es
dc.identifier.citationLlorca, E., Pons-Gómez, A. & Besada, C. (2023). Physico-chemical and microstructural changes during the drying of persimmons with different disorders. Consumer acceptance of dried slices as a criterion to valorise discards. LWT-Food Science and Technology, 182, 114882.es
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127 (online ISSN)
dc.identifier.urihttps://hdl.handle.net/20.500.11939/8694
dc.description.abstractIn this study, consumer acceptance of the final product is used as a criterion to evaluate the viability of valorising persimmons by obtaining dried slices from fruit that manifest different disorders: skin damage and malformations detected at harvest, and flesh browning and chilling injury manifested in astringent and non-astringent fruit during the postharvest period. During drying, slices shrunk and underwent colour changes linked with browning. In microstructural terms, the drying process was associated mainly with cell wall degradation in parenchyma tissue and cell shrinkage. Such changes were less marked in the dried slices obtained from the astringent fruit affected by chilling injury, which was linked with a higher soluble tannins content at the beginning of the dehydration process and resulted in more appealing slices. These slices completely lost their astringency during drying. The sensory study performed with 96 consumers showed that the obtaining dried persimmon slices is a promising way to valorise fruit discarded at harvest due to in-field damage and those discarded after storage due to chilling injury symptoms. Consumers liked these samples and reported 60% and 70% purchase intention, respectively. It is necessary to investigate other alternatives to valorise discards from fruit affected by flesh browning.es
dc.language.isoenes
dc.publisherElsevieres
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectPersimmon snackes
dc.subjectPurchase intentiones
dc.subjectConsumption contextes
dc.titlePhysico-chemical and microstructural changes during the drying of persimmons with different disorders. Consumer acceptance of dried slices as a criterion to valorise discardses
dc.typearticlees
dc.authorAddressbesada-cri@gva.eses
dc.entidadIVIACentro de Tecnología Post-recolecciónes
dc.identifier.doi10.1016/j.lwt.2023.114882es
dc.identifier.urlhttps://www.sciencedirect.com/science/article/pii/S0023643823004619?via%3Dihubes
dc.journal.issueNumber182es
dc.journal.titleLWT-Food Science and Technologyes
dc.page.final114882es
dc.page.initial114882es
dc.relation.projectIDThis work was supported by Project IVIA-GVA 52201 from the Instituto Valenciano de Investigaciones Agrarias (this project is cofinanced by the European Union through ERDF Program 2021-027 Comunitat Valenciana).es
dc.relation.projectIDAuthor Ana Pons-Gómez wishes to thank the Regional Ministry of Innovation, Universities, Science and Digital Society (Generalitat Valenciana) for the financial support of her contract EDGJID-2021-252.es
dc.relation.projectIDinfo:eu-repo/grantAgreement/ERDF/PCV 2021-2027/52201/ES/Relanzando la agroalimentación valenciana para una producción y consumo sostenibles y seguros/AgroAlimVales
dc.rights.accessRightsopenAccesses
dc.source.typeelectronicoes
dc.subject.agrisU40 Surveying methodses
dc.subject.agrisS01 Human nutrition - General aspectses
dc.subject.agrisJ10 Handling, transport, storage and protection of agricultural productses
dc.subject.agrisQ02 Food processing and preservationes
dc.subject.agrisQ70 Processing of agricultural wasteses
dc.subject.agrovocDehydration es
dc.subject.agrovocShrinkage es
dc.subject.agrovocPurchasing habits es
dc.subject.agrovocFood wastes es
dc.type.hasVersiondraftes


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